Pineapple Trifle

This pineapple trifle is cold, creamy, and refreshing — layers of pound cake and biscuits soaked in pineapple juice, a thick and fluffy cream mixture, sweet pineapple chunks, and a soft whipped cream topping

Course Dessert

Cuisine Middle Eastern

Diet Halal, Vegetarian

Prep Time 15

Chilling Time 4

Servings people

Calories 265kcal

Author Farah Abumaizar

Equipment

Electric Mixer (stand or hand mixer is fine)

Ingredients

1 vanilla pound cake from the freezer section, thawed and cubed 300 g / 10 oz
6 Digestive biscuits, or graham crackers or biscuits of choice broken into chunks
1 can pineapple rings or pineapple chunks 500 g / 15 oz
1 can Nestle cream (table cream) 170 g
6 Kiri cream cheese squares or just use 100 g (1/2 cup) softened cream cheese of choice
scant 1/4 cup sweetened condensed milk 70 g
1 Dream Whip sachet
1 crème caramel powder sachet- just the powder part, don't use the syrup
2 tablespoon full fat milk 30 ml
4 tablespoon pineapple juice from the can, divided 60 ml

Whipped Cream Topping:

1/2 cup cold heavy cream (whipping cream) 120 ml
1/2 tablespoon powdered sugar (icing sugar)
Splash of vanilla extract

Instructions

In a Pyrex or oval glass dish, layer the pound cake cubes and broken biscuits.
Open the pineapple can, drizzle a good amount of the juice (around 3 tbsp) over the cake and biscuits. If you have pineapple rings, cut them into cubes.
In a large mixing bowl, add the Nestlé cream, Kiri cream cheese squares, sweetened condensed milk, Dream Whip, crème caramel powder, milk, and 1 tablespoon pineapple juice. Beat with an electric mixer until thick and fluffy.
Spread the cream mixture over the cake and biscuit layer. Arrange half the pineapple chunks on top of the cream layer.

For the whipped cream topping:

In a separate bowl, whip the heavy (whipping) cream with icing sugar and a splash of vanilla until soft peaks form. Spread the whipped cream over the pineapple layer. Top with remaining pineapple, and refrigerate for 4–6 hours or overnight before serving to allow the flavors to meld.

Video

Notes

Ingredient notes:

Kiri cheese can be swapped for 100g (½ cup) any soft cream cheese.
Crème caramel powder can be left out if you don't have it — just add a bit more condensed milk to compensate for sweetness.
Canned pineapple is preferred since you reuse the juice, but fresh pineapple + bottled pineapple juice works too.

Recipe tips:

Chill your mixing bowl before whipping the cream — speeds it up and gives better volume.
Make sure the Kiri cheese is fully softened before beating, or the cream mixture turns lumpy.
Cut the pound cake into sturdy cubes, not thin slices, so it doesn't go mushy once soaked.

Storing leftovers:

Keeps covered in the fridge for 3–4 days, and gets better with time.
Don't freeze — it gets mushy when thawed.

Nutrition